SKEWERED ROSEMARY SHRIMP WITH MINT PESTO RECIPE

Skewered Rosemary Shrimp With Mint Pesto Recipe image

Provided by á-174942

Number Of Ingredients 18

MINT PESTO:
1/2 cup pine nuts toasted
3 garlic cloves peeled
2 tablespoons feta cheese - (packed)
2 tablespoons Parmesan cheese - (packed)
1 tablespoon coarsely-chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups fresh mint leaves - (packed)
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
SHRIMP:
24 large uncooked shrimp - (abt 2 lbs) peeled, deveined, and tails left intact
2 tablespoons olive oil
2 garlic cloves minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 woody 4"-long rosemary sprigs

Steps:

For Mint Pesto: Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.) For Shrimp: Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve. This recipe yields 24 shrimp. What To Drink: Pinot Grigio.